Mango-crème-brûlée with raspberry compote

AUTHOR
Eunice Scott
DIFFICULTY
very easy
RATING
5 2
COOK TIME
60 mins
TOTAL TIME
60 mins

Ingredients

Servings: 4
  • 200 g Whipped cream
  • 200 ml Milk
  • 5 TABLESPOONS Mangon nectar
  • 75 g + 25 g + 4 tablespoons sugar
  • 2 Eggs (Gr. M)
  • 3 Egg yolk (Gr. M)
  • 200 ml Sour cherry nectar
  • 2 TEASPOONS Cornstarch
  • 300 g frozen raspberries

Directions

  1. 1

    Preheat the oven for the cream (electric cooker: 125 °C/circulating air and gas: not suitable). Mix cream, milk, mango nectar, 75 g sugar, eggs and egg yolk with a whisk. Place four ovenproof moulds (each containing approx. 250 ml) in a fat pan of the oven and fill in the egg milk.

  2. 2

    Put the fat pan into the hot oven and pour on enough hot water to make the moulds for 2⁄3 stand in water. Let the cream stand for 30-40 minutes.

  3. 3

    In the meantime, bring the cherry nectar and 25 g sugar to the boil for the compote. Mix cornstarch and 2 teaspoons of water and stir into the nectar. Bring to the boil, simmer for 2-3 minutes while stirring and remove from the heat. Stir in frozen raspberries.

  4. 4

    Remove the ramekins carefully from the fat pan and let them cool down for about 30 minutes.

  5. 5

    Sprinkle each cream evenly with 1 tablespoon of sugar. Caramelise with a kitchen gas burner or under the preheated grill of the oven. Serve crème brûlée with raspberry compote.

Nutrition Facts

KCAL
510 kcal
CARBS
55 g
FATS
26 g
PROTEINS
11 g

Categories & Tags

Dessertvery easy